My herb garden is not exactly flourishing, but I was able to pick a few sprigs of this and that for a spring salad.
This is a simple recipe that is always popular in our home, with children and guests alike. All measurements are approximate and can be tweaked to your own preferences.
3 TBS olive oil
1 large sprig each: sage, tarragon, marjoram, oregano
a bunch of chives (define "bunch" to fit your own tastes)
2 cans black beans, drained and rinsed
1 can garbanzo beans or cannellini, drained and rinsed
1 or two green onions, diced (optional)
2 avocadoes, diced
salt and pepper
Chop herbs and place them with olive oil in a bowl or pitcher. Process with a stick blender (chopping blade) for a few moments.
In a large bowl place the beans, green onion, and the avocado. Pour the herbed olive oil over the vegetables. Sprinkle generously with salt and pepper.
Mix vigorously. The avocado will mash up a bit, coating the beans.
The flavors are best if you prepare and chill the salad for an hour or two before serving.
For a more colorful salad, add fresh diced tomatoes.
I like to just eat this with a spoon, but it is lovely on a bed of greens, on whole wheat crackers, or on small slices of rustic bread.
This week, Weekend Herb Blogging is hosted by Thyme for Cooking. Rules for Weekend Herb Blogging are here.
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4 comments:
I love the combination of avocado and beans - and stirring them hard to mash...Great Idea.
Now, if my herbs would only start growing....
I'd follow your lead and eat this with a spoon - and probably too much of it, since beans, fresh herbs, and avocado are such a delicious combination. Yum!
Lucky you to be getting fresh herbs already. All I have are a few green sprigs. This sounds delicious!
MMMMM glad to find this recipe...my herbs are growing...I'll try this out.
And I loved your Easter picture!
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